MODELING TEMPERATURE AND SURFACE HEAT TRANSFER COEFFICIENT IN BEEF CARCASS COOLING USING FINITE ELEMENT TECHNIQUE (FAT LAYER THICKNESS, LEAST SQUARES ESTIMATION, WEIGHT, PROCESSING, TIME DATA)

A two dimensional finite element model was used to predict the temperature and surface heat transfer coefficient in the cooling of beef carcasses. The middle of the loin was the location chosen for modeling. The model was generalized for beef carcasses by the development (inclusion?) of a universal finite element grid for the cross section of loin. The size of the universal grid was changed based on the warm dressed weight of the carcass. The variation of fat layer thickness on the loin among different carcasses was accounted by physically moving the boundary nodes in the grid to represent the desired value.;It was also used to predict the time for the hottest point in the loin to reach 4.4(DEGREES)C as a function of weight and loin fat layer thickness. The time was found to be linearly dependent on the weight and fat thickness.;The finite element model was developed for the ease of use in the beef processing plants. The heat transfer coefficient data for a particular processing condition should be known before implementing the model for a particular processing plant. Once it is implemented, only the warm dressed weight of the whole carcass and the thickness of the fat cover on the loin need to be known. The model was tested using experimental data obtained in semi-commercial conditions.;The model was successfully used to predict both temperature and heat transfer coefficient in beef carcass cooling. The temperature was predicted knowing the heat transfer coefficient in the cooling room, weight of carcass and the fat layer thickness on the loin. The heat transfer coefficient was predicted from time-temperature data by trial and error using the model. The estimated values varied from 8.5 to 45.4 W/m('2)(DEGREES)C. Heat transfer coefficients were also determined directly from the time-temperature data of a point below the carcass surface using a least squares estimation technique in conjunction with Newton's law. The values from direct measurement varied from 2.0 to 50.0 W/m('2)(DEGREES)C in the same chill room.